Chili Recipe with Baked Beans
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This simple chili recipe is hands down our family’s all-time favorite! The secret ingredient? Baked beans. It adds just the right touch of sweetness and depth to every bite, making this chili rich, flavorful, and ridiculously easy to make. Perfect for those cozy weeknight dinners or a game day crowd-pleaser!
Serve this with my sweet and simple cornbread, cinnamon honey butter, and grilled cheese sandwiches for a filling meal even the pickiest eater will love.
Why You’ll Love This Recipe
- Six Ingredients: Can you really hate a recipe that comes together in under 30 minutes and uses only a handful of pantry staples?
- Bold Flavor: The flavor of this chili will surprise you! It’s a little sweet with a savory note that melds the flavors perfectly!
- My Favorite Comfort Meal: This is the recipe I reach for whenever I want my belly to be warm and full.
Baked beans in a chili?? Is that girl crazy?? I will stop you right there and reassure you that I am not and that this recipe is to-die-for! Along with making this at home, we once made it for a large group while camping. Everyone agreed that the smokey flavor you get from the baked beans added just the right touch. Top things off with some fresh chopped onion and shredded cheese and you will never make another chili recipe again! It is the best chili recipe EVER.
This chili is SO DANG GOOD. Since the first time, we have made this well over 20 times and there are never any leftovers. This dish is a harmonious blend of smoky, sweet, spicy, and savory notes. It’s a comforting and satisfying dish that warms you up from the inside out and keeps you coming back for more. You’ll be shocked at how delicious this underrated recipe is and how many people will beg for the recipe!
What You’ll Need
This easy chili recipe comes together with just a handful of pantry staples, but each of the chilli ingredient brings something special to the table. Here’s a quick overview of what you’ll need and a few tips to make sure your chili turns out perfectly every time!
- Ground beef: Use lean ground beef to avoid too much grease, or swap for ground turkey for a lighter version.
- Onion: A yellow or white onion works best for a balanced flavor; make sure to dice it finely for even cooking.
- Baked beans: The secret ingredient! Opt for your favorite brand, as the added sweetness really enhances the chili.
- Rotel: This adds a slight kick and some great tomato flavor. You can use mild or hot depending on your spice preference.
- Tomato juice: This keeps the chili nice and saucy. Feel free to add more or less, depending on how thick you like your chili.
- Chili seasoning: A good chili seasoning mix saves time, but you can always make your own blend if you’re feeling adventurous!
Variations and Substitutions
If you’re looking to mix things up, here are a few fun variations and substitutions to make this simple chili recipe your own:
- Swap the ground beef: Try ground turkey, chicken, or even pork for a lighter or different flavor profile.
- Add more veggies: Toss in diced bell peppers, corn, or zucchini for a heartier chili with extra nutrients.
- Use different beans: If baked beans aren’t your thing, swap them for kidney beans, black beans, or pinto beans.
- Spice it up: For a bit more heat, add diced jalapeños, a pinch of cayenne pepper, or use hot Rotel instead of the mild version.
Feel free to experiment and make this chili truly your own!
Baked Bean Chili Recipe
This recipe is EASY which makes it a go-to for busy weeknights. It also makes enough to feed a crowd, so perfect for parties!
- Prep Your Pan: Heat a large pot, or deep skillet, over medium heat.
- Brown the Beef: Add the ground beef and onion. Cook and crumble until the meat is browned and the onion is soft.
- Simmer: Stir in the baked beans, tomatoes with chilies, tomato juice, and chili seasoning. Simmer for 10 minutes, or until heated through.
- Enjoy: Serve with shredded cheese, sour cream, chopped onions, or any of your other favorite chili toppings!
Helpful Tools
- Meat Chopper: This was a random off the wall gift my husband gave me that turned into one of my favorite kitchen items. Meat Choppers (affiliate) make it super simple to cook ground meats like beef, chicken, and pork.
- Pot: I used my Calphalon pot (affiliate), which an amazing option, but you could also use a dutch oven (affiliate).
- Serving Bowls: I love this set of deep serving bowls (affiliate) for this chili. Holds a decent amount and still leaves room for toppings!
Storage and Reheating Instructions
This simple chili recipe stores beautifully, making it perfect for meal prep or leftovers!
- Refrigerator: Once cooled, transfer the chili to an airtight container and store in the fridge for up to 4 days. It actually gets better as the flavors continue to meld!
- Freezer: If you want to freeze, allow the chili to cool completely. Place it in a freezer-safe container or heavy-duty zip-top bag and freeze for up to 3 months. Be sure to leave a little space at the top for expansion.
- Reheating: To reheat, simply warm your chili on the stovetop over medium heat, stirring occasionally, until heated through. For a quicker option, microwave individual portions in a microwave-safe bowl, covered, for 1-2 minutes, stirring halfway through. Add a splash of water or broth if it seems too thick.
Expert Tips:
Don’t drain the baked beans: The baked beans add sweetness and body to the chili. Use them straight from the can, sauce and all, for a richer consistency.
Spice it up: If you like a little heat, toss in a diced jalapeño or extra chili powder for a fiery kick. You can also use spicy Rotel for a bit more spice.
Adjust the thickness: If the chili is too thick, add more tomato juice or a bit of broth to reach your desired consistency. If it’s too thin, let it simmer uncovered for an additional 10-15 minutes to thicken up.
Let it simmer: Chili gets better the longer it simmers. For the best flavor, allow it to simmer for at least 30 minutes, but an hour or more will really deepen the flavors.
Make it a day ahead: Chili often tastes even better the next day, so feel free to make it ahead of time for the ultimate flavor boost!
Recipe FAQs
Yes! Ground turkey works as a great substitute if you’re looking for a leaner option. Just note that turkey has a milder flavor, so you might want to add extra chili seasoning or spices to enhance the taste.
Absolutely. While baked beans add a bit of sweetness, you can use kidney beans, black beans, or pinto beans. You may want to add a little extra sugar if you miss the sweetness from the baked beans.
This chili has a mild spice level due to the Rotel and chili seasoning, but it’s easy to adjust. To make it spicier, use spicy Rotel, add diced jalapeños, or increase the chili powder. To tone it down, opt for mild Rotel and reduce the chili seasoning.
Yes! Brown the beef and sauté the onions first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for an easy, hands-off method.
Yes, chili freezes well! Allow it to cool completely before transferring to a freezer-safe container. It will keep in the freezer for up to 3 months.
More 30 Minute Meals
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Baked Bean Chili
Ingredients
- 1 lb ground beef
- 1/2 medium onion (chopped)
- 1 (28 oz) can of baked beans
- 1 (10oz) can diced tomatoes with chilies ((Rotel))
- 1½ cups tomato juice
- 1 envelope chili seasoning
Instructions
- Heat a large pot or deep skillet over medium heat.
- Add the ground beef and chopped onion to the pot. Cook while breaking up the meat with a spoon or spatula. Keep cooking until the beef is fully browned and the onion has softened (about 5-7 minutes).
- Once the meat is cooked, stir in the baked beans, Rotel (tomatoes with chilies), tomato juice, and chili seasoning. Mix everything well.
- Let the chili simmer for about 10 minutes, stirring occasionally, until it’s fully heated and the flavors meld together.
- Serve hot and top with your favorite chili toppings like shredded cheese, sour cream, or chopped onions! Enjoy!
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I made some modifications due to lack of ingredients on hand.
1. I used sloppy Joe seasoning because somehow even though I swore we had chili seasoning in the pantry, I could not find it! I then added a tsp of chili powder to the mix.
2. Somehow the onion that I purchased at the store earlier did not make it to my kitchen. So I used onion flakes that I had on hand.
3. Instead of tomato juice, I used one can of tomato sauce that I had in my pantry.
Aside from the ingredients substitutions, I put it all together the same way and cooked per the directions. Very pleased with this recipe. Easy to follow and quick turnaround. The texture of the chili was perfect and the flavors were excellent. Juts the right amount of heat for my family’s timid taste buds. I added some tobasco sauce to my serving. My wife who can be somewhat picky got seconds. I put out sour cream and shredded cheese for the toppings and made some cornbread muffins to go along with it. This recipe is a keeper and I will definitely make it again soon.
That sounds like some top-tier kitchen improvisation, Brett! Love how you made it work with what you had on hand, and I’m especially impressed with the sloppy Joe seasoning swap—genius! So glad the texture and flavors still hit the mark, and the fact that your picky eater went back for seconds? That’s a solid win in my book. Thanks for giving it a try and sharing your tweaks—sounds like a delicious meal, especially with those cornbread muffins on the side!
This recipe seems like it would be delicious – and so easy. The recipe notes say it can be cooked in a slow cooker, but don’t give any specifics. What are the instructions for cooking in a slow cooker (i.e., cooking times on both high and low)? I:d like to try it.
Hi Alec, here’s how we make this in the slow cooker:
Heat a large pot, or deep skillet, over medium heat.
Add the ground beef and onion. Cook and crumble until the meat is browned and the onion is soft.
Add remaining ingredients into the slow cooker: can of baked beans, diced tomatoes with chilies (Rotel), tomato juice, chili seasoning.
Stir to combine and cook on high for 3-4 hours or on low for 6-8 hours. Season to taste if desired and serve warm.
Delicious. Didn’t have a spice mix so I made one from another recipe online.
Loved the sweetness of this, it was so good it didn’t even need toppings.
Hi Megan, I’m so glad you liked the recipe! It’s actually on our menu for this week and one of our fall favorites.
Where do you find those pouches of baked beans? I’ve only ever seen cans. I assume you could substitute if needed? Looks delish!
Hi K. I haven’t been able to find that brand lately in store. I use the cans of original flavor beans and it tastes the same. Hope this helps!
We absolutely loved this recipe!!!! We used Bush’s Best Grilling Beans Steakhouse Recipe for the baked beans component and it was perfect! We omitted the tomato juice so that it would be thicker and for us it was a good choice. Thanks again for sharing this 🥰
Yay! This is one of the underrated recipes on my site that I always feel deserves more love. One of our all-time favorites. I’ll have to try it with your suggestions. Thanks for the love!